Grandpa Bobs Brisket Recipes

GRANDPA BOB'S BRISKET

Steps:

• Rub brisket with barbecue rub and place in oven cooking bag.
• In small bowl, combine onion soup mix, onion, barbecue sauce, 1 cup water, Worcestershire sauce, and soy sauce. Add mixture to oven bag with brisket. Seal, and refrigerate overnight or at least 8 hours.
• Preheat oven to 250 degrees.
• Place brisket in oven bag, fat side up, in a roasting pan. Bake until tender, 8-10 hours.
• Remove brisket from sauce, reserving sauce. Slice brisket across grain. Strain sauce, reserving liquid and discarding solids. Skim fat from sauce and serve with meat.

"BOB'S" BEEF BRISKET

Steps:

• The Day Before Serving.
• On stove top, in a roasting pan or heavy Dutch oven with a tight-fitting lid, brown all sides of brisket.
• Pour the beer, chilli sauce and soup mix over the browned brisket.
• Top with the ketchup.
• Bring mixture to a simmer, cover pot and reduce heat to low. Brisket should cook at a low "bubble". Slower, longer cooking is the key to a tender brisket.
• Baste brisket periodically and turn it once or twice during cooking. Also check bottom of brisket to be certain it isn't burning. Otherwise, keep it tightly covered.
• Brisket will be done when it is fork-tender in the center. Center will be brown, not pink.
• When cooked, remove brisket from the gravy, cover and refrigerate overnight.
• Pour gravy into a seperate container, cover and refrigerate as well.
• The Next Day:.
• 3-5 hours before serving, skim the fat from the top of the gravy.
• Slice the brisket against the grain. The thickness of the slices is your choise.
• Lay the brisket slices in the roasting pan or Dutch oven and pour the skimmed gravy over the meat.
• Onions, carrots and/or potatoes can be added to the gravy and brisket, if desired.
• Heat the gravy and brisket (and optional vegetables) on a very low heat for 3-4 hours.
• The meat will absorb some of the gravy and be extra moist and juicy.
• Remove brisket (and veggys) from the gravy to a serving platter.
• Serve gravy separately.
• Serve with horseadish as a condiment.
• Sit back and enjoy the raves!

CLASSIC BEEF BRISKET WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
• Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
• Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
• Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
• To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
• Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.